LCBO Food & Drink Summer 2025

PICNIC IN THE PARK

Corn Nut Fun Dip

We love a creamy, cheesy veggie dip, but not when it’s 30°C out and it’s been in your backpack for an hour. Enter fun dip, a dry, flavour-packed mixture for dunking crudités. Taking inspiration from Sohla El-Waylly’s Ranch Fun Dip, we created our own take with crushed corn nuts as the base. 1 tbsp (15 mL) fennel seeds 1 cup (250 mL) corn nuts 1/2 cup (125 mL) nutritional yeast 1/2 tsp (2 mL) Aleppo pepper or dried chili flakes 1. Heat a small frying pan over medium. Add fennel seeds. Toast, stirring often, until fragrant, about 1 minute. Transfer to a small plate to cool. 2. Combine cooled fennel seeds, corn nuts, nutritional yeast, Aleppo pepper or chili flakes, and salt in a large zippered plastic bag. Pound with a rolling pin until corn nuts are very finely crushed and no pieces are bigger than a lentil. 1/2 tsp (2 mL) fine sea salt Raw vegetables, such as cucumbers, celery and fennel, cut into wedges and spears for serving

3. Serve in a wide, low bowl with vegetables on the side for dipping.

Serves 4 to 6

WHAT TO SERVE Trouble in the Fields Lager LCBO 37733, 473 mL, $3.85 Pop a cold one with this dry “dip” and match the corn nuts with a lager that includes corn in the mix of grains.

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———————— SUMMER 2025